The Tilth Blog

May Dinner

Hors D’oeuvres   7
blue cheese mousse, smoked date, almond

Tilth’s Daily Soup   7 / 12

Full Circle Farm Baby Lettuce   7 / 13
crème fraiche vinaigrette, baby dill, walnut

Local Chilled Asparagus   8 / 14
deviled egg, lardon, truffle vinaigrette

St. Jude’s Albacore *Tuna Crudo   8 / 14
horseradish, avocado, grapefruit

Penn Cove Mussels   10 / 22
Oven-dried tomato, smoked chicken, paprika

Pan Seared Alaskan Sablefish   14 / 25
artichoke barigoule, white bean, aged balsamic

Pete Knutson’s Sockeye *Salmon    14 / 25
fava bean, morel, polenta cake

Housemade Ricotta Gnudi 13 / 24
almond milk, parsley pesto, preserved lemon

Sweet Pea Plin 13 / 24
pea tendril, thumbelina carrot, french sorrel

Braised Pork Cheeks 13 / 25
rhubarb confit, spring onion, farro

Mini *Duck Burgers   13 / 26
fingerling chips, arugula, hot mustard

Grass Fed Hangar Steak 15 / 28
potato gratin, fennel, picholine olive

Also…
Caramelized Broccoli   5
lemon, chili flake, garlic

Potato-Fennel Gratin   7
cream, fennel dust, parmesan

Northwest Artisanal Cheese
Try one for 4 / three for 12 / five for 15
apple pate, cracker, nuts

May Dessert

Northwest Artisanal Cheese
try one for 4 / three for 12 / five for  15
apple pâte, cracker, nuts

Lemon Cream Pate   8
pastry cream, lemon tea cookie

Pistachio-Brown Butter Cake    8
rhubarb compote, pistachio mousse

Cream Cheese Sorbet    8
carrot soup, candied walnut, sultana

Theo’s Chocolate Ganache Cake   8
shortbread cookie, cocoa chantilly

Semolina-Muscato Pudding   8
fig streusel, gremolata, caramel

Hot Chocolate & Housemade Marshmallow   8
ivory coast chocolate, vanilla, cardamom
Chef’s Style….with Woodford Reserve Bourbon   10

Housemade Soda   5

Rhubarb-Lemon Balm Soda

Sassparilla Soda

Seasonal Komboucha

House Made Digestif   8

Limoncello